Parsley omelette with olive ricotta

Wrap herby omelette around a creamy cheese filling and top with juicy oven-roasted tomatoes to make delicately flavoured nibbles to share

  • Prep:10 mins
    Cook:1 hrs
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 220
  • fat 18g
  • saturates 5g
  • carbs 2g
  • sugars 2g
  • fibre 1g
  • protein 10g
  • salt 0.6g


  • 250g punnet cherry tomatoes
  • 2 tsp sherry vinegar
  • 3 tbsp olive oil
  • 4 eggs, beaten
  • 2 tbsp finely chopped parsley
  • 100g ricotta
  • 1 tbsp freshly grated Parmesan (or vegetarian alternative)
  • 6 black olives, pitted and finely chopped


  1. Heat oven to 150C/140C fan/gas 2. Reserve 6 tomatoes and cut the rest in half. Place the tomato halves, cut-side up, in a roasting tin.

  2. Mix together the vinegar and 2 tbsp olive oil. Drizzle all over the tomatoes and lightly season. Cook for about 1 hr until they are beginning to dry out a little (which really concentrates their sweet flavour).

  3. Meanwhile, chop the reserved tomatoes into quarters and tip into a bowl. Add the eggs, parsley and some seasoning, then combine. Brush a medium non-stick frying pan with some of the remaining oil. Place over a medium heat, pour in 1-2 spoonfuls of the egg mixture and swirl to cover the base. Cook for 2 mins until golden, then flip over with a palette knife and heat for just 1 min to cook the other side. Remove to a plate and repeat with the remaining mixture. You will be able to make 3-4 omelettes, depending on the size of your pan.

  4. In a small bowl, mix together the ricotta, half the oven-dried tomatoes, the Parmesan and olives. Lay the omelettes on a board and divide the cheese mix between them. Roll up like a cigar (wrap in cling film and chill if serving later) and cut into 3cm pieces. Push a skewer through to hold the omelette together, top with an oven-roasted tomato half and serve.

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